Melissa’s Menu: Two healthy & hearty soups perfect for fall

This week on Melissa's menu are two soups to keep you warm as the cold weather moves in. (Photo courtesy of allrecipes.com) 

This week on Melissa's menu are two soups to keep you warm as the cold weather moves in. (Photo courtesy of allrecipes.com) 

Once the weather gets cold, there is nothing more comforting or satisfying to warm you up than a big bowl of homemade soup. This week’s recipes are two creamy and delicious soups that will satisfy any cravings you could have. One is a slow-cooker butternut squash soup, which incorporates many fall flavors and spices, and the other is a broccoli cheddar soup, which is super cheesy and creamy. Whether you decide to make one or both, you certainly will not be disappointed.

SLOW-COOKER BUTTERNUT SQUASH SOUP

Ingredients:

Butternut Squash.png
  • 2 lb., peeled, deseeded, roughly chopped butternut squash
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • olive oil, a drizzle
  • 3 cups vegetable broth
  • ½ teaspoon ginger
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon paprika
  • ¼ teaspoon
  • 1 ½ teaspoons sea salt
  • ¼ teaspoon black pepper
  • ½ teaspoon fresh thyme
  • ¼ cup reduced fat coconut milk
  • fresh chive, chopped
  • pumpkin seeds

Directions:

Chop squash in half and peel, then chop into smaller sections and remove seeds. Place squash pieces, onion and garlic into a slow cooker. Drizzle with olive oil and add vegetable broth. Sprinkle ginger, cumin, coriander, paprika, cayenne, sea salt and pepper to coat everything.
Place lid on slow cooker and cook on high heat for four hours. Using a hand blender, blend ingredients until smooth. Add thyme and coconut milk and blend for a few more seconds until everything is incorporated. Garnish with chives and pumpkin seeds.

BROCCOLI CHEDDAR SOUP

Ingredients:

  • 3 ½ cups shredded cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1 tablespoon cornstarch
  • ¼ teaspoon cayenne pepper
  • ½ clove garlic
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup broccoli, finely chopped

Directions:

Over medium heat, combine cheese with cornstarch and cayenne pepper. Stir occasionally. Once melted, slowly add garlic, milk and chicken stock. Continue stirring. Add finely chopped broccoli and allow to simmer for about five minutes.

Not only are both of these recipes absolutely irresistible, but they are also super easy to make! Homemade soups can seem intimidating to cook on your own, but using recipes like these proves it can be delicious without being difficult. Both soups are hearty, surprisingly healthy, and will keep you warm during these cold days.


Melissa Scrivani is a staff writer for The Daily Campus. She can be reached via email at melissa.scrivani@uconn.edu.